Where can I find a good recipe for white country gravy to use on chicken fried steak?

I want to make a homemade version instead of just buying the packet you add milk toWhere can I find a good recipe for white country gravy to use on chicken fried steak?
Country Fried Steak with White Gravy











1 cup vegetable oil


1 pound round steak, cut into 4 (4-ounce) pieces


Salt


Freshly ground black pepper


1 egg, beaten


3 cups plus 3 tablespoons milk


1 1/2 cups plus 3 tablespoons all-purpose flour





Heat the oil in a heavy 9-inch cast iron skillet, to 360 degrees F. Using a meat mallet, pound out the meat. Season the steak with salt and pepper. Combine the egg with 3 tablespoons of the milk. Put 1 1/2 cups of the flour in a shallow pan and season with salt and pepper. Dredge the steaks in the flour, coating each piece evenly and tapping off any excess. Drip the steak in the egg wash, coating it completely and letting the excess drip off. Dredge again in the flour, shaking off any excess. Fry the steaks in the hot oil, until golden brown on each side, about 3 minutes. Remove and drain on paper towels. Season with salt and pepper. Carefully pour off the oil, leaving behind about 1/4 cup of the oil along with the brown bits. Over medium heat, add the remaining 3 tablespoons flour and cook for 3 to 4 minutes, whisking constantly. Add the remaining 3 cups milk, 1/2 cup at a time, whisking constantly. Bring to a boil, then reduce the heat to medium-low. Season with salt and plenty of pepper. Cook for 8 to 10 minutes, whisking constantly. The gravy should be thick enough to coat the back of a spoon. If it is too thick, add a little water to thin it. Serve the fried steak and gravy with mashed potatoes and green beans.Where can I find a good recipe for white country gravy to use on chicken fried steak?
What I do , fry bacon, get the drippings. about 2 table spoons, 1 cup of flour 3 cups of milk. Pat of butter, With your drippings add your flour and the butter, mix on a low heat til the flour is saturated fully. Then you add your milk one cup at a time making sure you mix well, you have to stay over the stove the whole time. slowly add another cup. let it heat for a while it should start to thicken, add more of your milk if you need to. I add plenty of black pepper, and little bit of salt, you can use the pan drippings from the steaks.





I like the bacon. It makes alot of gravy. I also use this when I make biscuits and gravy too , I just add the sausage.
Chicken Fried Steak /w Gravy





INGREDIENTS


4 (4 ounce) cube steaks


1/2 teaspoon salt, divided


1 3/4 teaspoons ground black pepper, divided


1 cup all-purpose flour


2 eggs, lightly beaten


1/4 cup lard


1 cup milk


DIRECTIONS


Season meat with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper; set aside. In a shallow dish, mix flour with 1 teaspoon of the pepper. Dredge each steak in flour. Dip in beaten egg, then dredge in flour again.


Heat lard in a large, heavy skillet over medium-high heat. Fry steaks 3 to 4 minutes on each side, or until golden brown. Drain on paper towels.


Pour off all but 2 tablespoons of the fat. Sprinkle 2 tablespoons of the dredging flour into oil. Cook over medium heat for 1 minute, scraping up any browned bits from the bottom of skillet. Gradually whisk in milk. Cook, stirring frequently, 3 to 4 minutes, or until thickened and bubbly. Add 1/4 teaspoon salt, and 1/4 to 1/2 teaspoons pepper; gravy should be quite peppery.
For each cup of gravy:





Heat 2 Tbs bacon grease or butter over medium until bubbly


Add 2 Tbs flour


Cook, stirring constantly, until the flour is lightly browned


Add 1 cup of milk, stirring constantly.


Continue strirring until it comes to a boil.


Reduce heat to low and simmer 2-3 minutes.


Season with salt and freshly ground black pepper.





Bert
CREAM GRAVY





2 tablespoons unbleached flour


1 cup milk


1/4 teaspoon salt





For the gravy, pour 2 Tbls of the oil in the skillet.





Heat over medium heat and add the flour, stirring.





Remove from the heat and gradually whisk in the milk.





Stir in the salt and continue to whisk until thickened, about 1 minute.
After frying the steak, remove all but 2 TBS of fat from the skillet, add 1 large onion, chopped, and saute' over medium heat til it's soft... stir in 3 TBS of flour into the onion and continue to stir and let cook for 2 to 3 minutes... slowly add 1 and 1/2 cups of milk, constantly stirring til the gravy is thickened... this is really good, I hope you try it!
The very easiest way to do this is to fry up some sausage in a heavy skillet (cast iron is great for this!). Remove the sausage and set aside. You won't actually be using the sausage at all, so just find something else to do with it, or freeze it for later use. Sprinkle a little flour over what is left in the pan - leaving it over the heat - there should be drippings and plenty of little pieces stuck to the bottom. Pour in some milk, a little at a time and whisk smooth, making sure to get up all those yummy morsels stuck to the pan - that's all your flavor! Add milk until it reaches the consistany you like, then add about 2 more tablespoons of milk and whisk in since it will thicken as it cools.





I used to cook at a little country resturant in the south during my summers off from college. I learned from a great cook named ';Bubba'; - it doesn't get much more authentic than that!
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